SHEET PAN LEMON HERB CHICKEN

Ingredients

  • 8 bone-in chicken thighs (skin on) you could use boneless too
  • 1/3 cup olive oil
  • 1 tbs fresh thyme leaves & a few springs for garnish
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup fresh oregano, chopped
  • 1/3 cup chopped basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 stick of butter
  • kosher salt + cracked pepper
  • 3 lemons ( 2 for slicing & 1 for juice)

Instructions

  1. pre-heat oven to 425 degrees
  2. Place chicken thighs on a large baking sheet, skin side up.
  3. Pat thighs dry with paper towel and drizzle with olive oil and season with salt & pepper.
  4. Chop fresh herbs and place in a small bowl.
  5. Add olive oil, garlic powder, onion powder and lemon juice to chopped herb bowl and mix.
  6. Spoon herb & oil mixture onto thighs, using the back of spoon to coat evenly.
  7. Arrange lemon slices around thighs on baking sheet.
  8. Slice stick of butter into pads and place one pad on each chicken thigh.
  9. Place baking sheet in pre-heated oven on top rack uncovered, cooking until chicken is cooked through, skin is crispy and lemons are charred. About 25 minutes.
  10. Keep your eye on skins, making sure not to burn. If you need to, while they are cooking transfer pan to middle or bottom rack to ensure everything stays golden 🙂
  11. Remove from oven and garnish with fresh thyme springs and serve straight from the baking sheet - less dishes!
  12. I served this over parmesan couscous and a side of steamed broccolini. Such a hit!
  13. Enjoy!
https://www.livingwithlandyn.com/sheet-pan-lemon-herb-chicken/

March 23, 2022

SHEET PAN LEMON HERB CHICKEN

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